chocolate swirl banana bread



Banana bread and I go way back. In fact, I have arrived at over 20 versions of the stuff since I first began baking it back in my pre-teen years. That’s a lot of banana bread recipes in my arsenal–not to mention, a lot of bananas that I’ve eaten over the years!

It’s just so easy to pull together last minute, it seems silly not to make it often and change up the “formula” to satisfy a particular craving–especially in my house where bananas are always in plentiful supply, and treats are always requested.

One of my favorites of all my banana bread creations is this simple and decadent Chocolate Swirl Banana Bread. I called for whole wheat flour mixed with cake flour in the original recipe, but this gluten-free version is every bit as elegant and delicious as its glutenous counterpart.


Chocolate Swirl Banana Bread – Vegan & Gluten-Free

  • 1 cup superfine brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup cornstarch
  • 1/4 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 cup organic sugar
  • 1/2 tablespoon ground chia mixed with 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 4 very ripe (mostly brown) bananas
  • 1 cup nondairy chocolate chips, melted

Preheat your oven to 350 °F. Lightly grease and flour (using brown rice flour) a standard sized loaf pan.

In a large electric mixing bowl, whisk together the superfine brown rice flour, sorghum flour, cornstarch, tapioca flour, xanthan gum, sea salt, baking powder, baking soda and sugar.

Add in the prepared chia gel, vanilla extract, and bananas and mix on medium to high speed until smooth. Divide the batter in half and stir in the melted chocolate chips into 1/2 of the batter until very well mixed.

Drop spoonfuls of both colors of batter side by side and on top of one another until all has been transferred to the loaf pan, alternating colors as best you can. Take a butter-knife and slowly draw a swirl or two through the batter, but don’t over do it. You want to try and swirl through each section to gently merge the batters, but if you mix them too well your swirls won’t be visible. Bake in preheated oven for 60 minutes. Let cool at least 15 minutes before cutting.



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19 Responses to chocolate swirl banana bread

  1. Julie Bauer says:

    Someone may have already mentioned this –but my recipe is cut off and when I try to print is it even more cut off (right side). Looking forward to trying this!

    • admin says:

      HI Julie,

      Thanks for the comment–I’m not actually seeing what you are seeing as it being cut off. I’ve checked on 3 different computers and the text lines up okay for me–able to read the whole recipe… have you tried a hard refresh? Maybe there’s something caught up in cache? As far as the printing, beyond copy and paste, I’m not actually sure what to suggest. Sorry! Hope you enjoy the recipe if you get to trying it!

      • Julie Bauer says:

        Everyone in the house loved it! I’ll see what I can figure out on print–thanks!

  2. Shirley says:

    Is it just me, or is this recipe missing fat? I thought maybe it was supposed to be that way, but it turned out really dry. It would definitely benefit from some oil/shortening/margarine. Please let me know if perhaps the fat was accidentally missed from the ingredients list?
    (btw I love your book and blog!)

    • allyson says:

      Hi Shirley,

      Bummer you thought the recipe was too dry–but yes, it is in fact written correctly. I rarely call for fat in my banana bread because of all the bananas in the recipe which add a ton of moisture… but maybe if you find it too dry you could add a bit to your taste preference. Thank you so much for your kind words about my book and blog! I’m so happy you enjoy them both!

      <3 allyson

  3. Nicole Pelletier says:

    This turned out perfect! Im so happy with it, thank you so much for the recipe. I cant wait to try more from your blog!!

  4. Teresa says:

    I have this in the oven for tomorrow! It looks AMAZING and I cannot wait to share!

  5. Somer Cochran says:

    This looks delicious! If I wanted to make this using the original wheat flour & cake flour recipe, what would be the measurements or adjustments for that?


    • allyson says:

      HI Somer,

      I would try replacing all the flours, starches + xanthan gum 1:1 for 1/3 wheat + 2/3 cake flour–maybe decreasing by 1/4 cup wheat flour or so.

      Good luck!

  6. Patricia Seraphin says:

    I purchased your first book….. I Love it…… can’t wait to purchase the second book..

  7. Nicole says:

    Yum! You can never have too many banana bread recipes, as far as I’m concerned :)

  8. I am digging the big chunky sections of chocolate in this bread. It looks amazing!

  9. kittee says:

    Gorgeous! My Grandma Hannah always used to have a loaf of marbled pound cake around, brings back memories!! I might try this with some marshmallow thrown in. Or not, that suddenly sounds very wrong.


  10. ameyfm says:

    also, I meant to tell you… your pictures are just getting more and more beautiful. they are amazing! I’m so excited to see that you have another book coming out! :)

  11. ameyfm says:

    holy moly of banana time! that looks so craaaaaazy good. I don’t even bother bookmarking your individual recipes anymore, I just have your whole blog bookmarked! ha. :)

  12. Hana says:

    Oh my, this looks delicious! I’ve always loved bananas, such a huge fan since childhood. Seriously, I could never get enough of them. I went gluten free only few months ago and been craving some sweet chocolate bread all the time… thank you for saving me! :)

  13. What BEAUTIFUL (& I’m sure delicious) bread. Thanks, Alyson!